Staff Favorites - Jim Chanteloup

Reviews

While Marlborough is the region that put New Zealand Sauvignon Blanc on the map, some can find the wines too "punchy" or savory. In Hawkes Bay, though there are no shortage of aromatics in their "Savvy," texture is what seems to set them apart. The wine was fermented in older puncheons and barrique with wild yeast and then matured 12 months on the lees giving great texture. The nose shows notes of melon, passion fruit, lime blossom and a light flinty mineral accent. The palate is rich and round with a creaminess that is supported by a juicy acid line that cuts through to a long finish.

While this wine shows a little darker color (hey, it's Syrah) than you might expect from most rosé, there is nothing heavy or overdone here. The bouquet offers notes of strawberry, white pepper spice and a hint of orange peel. On the palate, there is refreshing acidity along with a good middle texture that leads to a long finish.

This is a gorgeous expression of Syrah from Hawkes Bay where Rob McDonald employs more Pinot Noir winemaking techniques to create a wine of power and elegance. The nose is lifted with dark plum, blueberry, blackberry, violets and subtle black pepper accents. On the palate, earth and mineral notes combine with the core fruit character with seamless balance and fine texture and length. This is a must for lovers of Syrah.

Wow, there is a lot of bang for the buck in this wine. After co-fermenting the Merlot, Malbec and a touch of Cabernet Franc, the wine spent 16 months in French oak to marry the flavors and integrate the wood. The bouquet soars with dark plum, blueberry, black cherry, cassis and a hint of bittersweet chocolate. The palate walks a fine line with a plush texture and entry framed by just enough backbone to add a more serious character accented by earth and spice. There is superb balance and length that's simply tough to beat for the price.

Exclusive to our Kalinda brand, the wine was made by David Eatwell (and I presume drink well!) with Jason and Anna Flowerday from Te Whare Ra (TWR) consulting. This all red fruit dominated, with notes of strawberry, raspberry, plum, cherry, orange peel and tea bag. On the palate the wine is elegant, with earth tones coming into the mix with a balancing acidity adding to the persistent finish.

The "Savvys" from Martinborough and Hawkes Bay tend to be more subtle aromatically than their siblings in Marlborough, but can make up for it in texture, which is the case here. The bouquet has notes of lemon/lime zest, peach, nectarine, apple, a hint of grapefruit and a mineral/wet stone note. On the palate, the wine shows a fleshy, creamy round texture supported by good acidity and fine length. Clean and refreshing.

Te Whare Ra, or as we say "TWR" has become our Kiwi direct import success story.From the beginning, the wines from Jason and Anna Flowerday have resonated with our more-than-discerning staff...no easy task! This marks the 4th vintage of Sauvignon Blanc we've brought in, and it's a stunner. The fruit for this wine comes mainly from the Awatere Valley, which is known for low-vigor soils and broader diurnal shift, with warmer days and cooler nights enhancing ripeness without losing vibrant acidity. The nose offers lemon blossom, passion fruit, white grapefruit, minerals, herb and a hint of sweet red bell pepper. On the palate, the warmer 2014 vintage brings a richer mid-palate flesh than in previous years, all the while driven by a great acid line to a long lingering finish. Simply put, this is juicy, mouth-watering goodness in a glass...more please!

Is there a better introduction to Barolo? At $20, I don't think so! The bouquet sends the classic aromas of tar and roses with dark plum,earth and leather. On the palate, the wine delivers for a YOUNG Barolo a fine supple tannin structure complemented by accents of dusty bittersweet cocoa powder and almond skin. Put this in a Pinot Noir glass, pair it with some hearty fare and boom, your done.

Great complexity in a vintage Champagne for $30...come on! The '06 Baron Fuente "GM" has a bouquet of apple, pear, some plum-cherry red fruit character, pie crust, dried orange peel and a yeasty note. The palate is rich and concentrated with a creamy texture and good acid line that bring you to a layered, long finish. A great value in Champagne.

Flat out, this is one of the great barrel-fermented Sauvignon Blancs. Blended with 9% Semillon and 5% Sauvignon Gris, each lot was fermented separately in new and used French oak barrels and left on the lees for 8 months with regular stirring and then blended and spending another 2 months on the fine lees. Gorgeous aromas of light toasted coconut, lemongrass, lime, guava, fig and a floral note leap from the glass. On the palate the wine shows racy acidity with great texture and integration of oak. Think of the wine as more of great white Bordeaux than any "Savvy" you'd expect from New Zealand. AND, if it were from Graves in Bordeaux, it would be 2-3 times the price. No kidding, and seriously good.

I t wouldn't be stretching it to say John Duval is a part of Australian winemaking history given he is one of 4 people thus far to have made one of Australia's iconic wines, Penfolds Grange. Beyond his years of winemaking, there is his knowledge of the Barossa Valley and it's sub-regions that bring an understanding of the character each varietal will offer given its specific location that is mind boggling. This S-G-M brings aromas of raspberry, kirsch, boysenberry, blackberry, a hint of wintermint and a touch of sandlewood. On the palate the wine shows seamless balance with integrated oak and fine tannins framing the core of fruit with an accent of Asian spice and fine length.

What can I say, we're more than excited to have the new vintage of wines from Tongue and Groove back. As before the "Cabal Vineyard" in Waipara is brighter, and a more elegant expression compared to the "Clayvin Vineyard". The nose is lifted with a smoky raspberry, plum and cherry fruit character along with notes of earth, cumin, dried tangerine peel and a floral accent. The palate offers a supple silky tannin texture with juicy acidity adding to the long layered finish. A pretty wine with a lot to say!

A new winery for us from the region of Corbieres, the wines from Clos de l'Anhel are across the board worth your attention. The "Lolo" is a perfect summer wine for grilled meats with bright, crunchy plum and raspberry fruit accented with pepper and hints of leather. Nothing over done here, just clean fresh wine from this organic producer.

Viticulturist Ivan Sutherland and Oenologist James Healy met during their 18 and 12 year stint respectively at Cloudy Bay, when that wine helped to put New Zealand's Marlborough Sauvignon Blanc on the map. With the 2014 vintage, they celebrate their 10th vintage, and this wine shows that exuberance. I have found that often the wine needs a little time to come together, but the '14 is the most integrated and youthfully complex I've had. The nose explodes with gooseberry, passion fruit, pink grapefruit, fresh cut red bell pepper and a flinty mineral note. On the palate, there a fleshy rich texture with zesty citric acidity leading to a long finish.

Some might say Cloudy Bay put Kiwi Sauvignon Blanc on the map, but Kim Crawford fits the everyday pocketbook and can be found widely. Plenty of white grapefruit, passion fruit, red bell pepper and a hint of tomato leaf in the nose. Refreshing, zippy acidity follows through on the palate.

Wow, this is some delicious Pinot Noir and certainly one of their best in many years that brings balance, character and nuance with a nod to Burgundy. The bouquet soars with rose petal, cherry, raspberry, cinnamon, clove dried tangerine peel, earth and a bit of forest floor. On the palate there is a good acid line with fine tuned supple tannins to ensure secondary development with time in the cellar, even though it's darn tasty right now. Fermentation was done with indigenous yeast and spent 18 months in French oak barriques for maturation. Besides Central Otago being the new darling and Martinborough the early poster boy/girl for New Zealand Pinot Noir, Waipara/Canterbury has been bringing some serious game to the table. Don’t think about it, buy it.

This blend of 91% Cabernet Sauvignon and 9% Merlot really over delivers for the price point. The wine has lifted aromas of black currant, cassis, dark cherry, cedar, tobacco, pencil lead, earth and a mineral note. The palate offers an elegant, medium-bodied wine that is supported by good acidity and a long juicy finish.

This is a terrific Barbaresco that is showing very well right now, and a great introduction to Nebbiolo if you’ve never tasted the grape. Lifted aromas of ripe dried cherry, leather, tar, bittersweet chocolate and a floral high note soar from the glass. On the palate there is a rich core of fruit supported by good acidity and framed by fine grained tannins that lead to a long persistent finish.

Another stunning Chardonnay from Oakridge, and at a incredible price. The wine is hand-picked, whole bunch pressed and wild fermented in French oak puncheons without malolactic fermentation. Cut from a French cloth, the "Aloisio" has aromas of white peach, nectarine, Fuji apple, nuts, lemon blossom and a flinty mineral note. On the palate, the acid line from the cool 2012 vintage in Yarra Valley has rounded out nicely with some mid-palate richness that is vibrant and fresh with a long finish.

Chief winemaker David Bicknell has worked 21 vintages in the Yarra Valley, and along with winemaker since 2010 Dominic Valentine, is making some of Australia's finest Chardonnay. The "Over The Shoulder" represents the entry tier in their portfolio and is crazy good for the money. The nose offers lime blossom, nectarine, a hint of poached pear, some subtle flinty character and a leesy note. On the palate the wine is racy, vibrant and has a stoney minerality. Fine acidity frames and coils the wine which comes in at a restrained 12.7 ABV. This is a stunning value for fans of a more sleek, Burgundy-inspired Chardonnay.

We have been waiting for the Sequillo wines to arrive for some time now, and that day has finally come. As I said before, Eben Sadie is making some of the most exciting wines coming out of South Africa, he makes pure wines that deliver character and a sense of place. I visited him a few years ago and tasted the brilliant Old Vine Series that he does before they launched here in the States and got a chance to get to know him beyond his wines. While his accolades are well deserved, he is one of the most unpretentious winemakers I've met and focuses on what brings him joy. A loose quote from him one day was "I need to surf, to drink, spearfish and to dream. All these things need to happen for me to make wine." While South African for sure, if I had to draw a comparison (he probably would hate this), it would be of a traditional (not overly extracted or oaked) style Southern Rhone. The bouquet offers up spicy raspberry, plum, clove, leather, cumin and some meaty notes. On the palate there are integrated fine tannins with good acidity, texture and balance with a long, complex finish. Serious stuff.

At last the Sequillo wines have arrived! Eben Sadie is making some og the most exciting wines coming out of South Africa...period. This unique blend dominated by Chenin Blanc has aromas of honey, apricot, peach,stoney minerality and a nutty note. On the palate, the wine is rich with a round creamy texture that all the while is supported by good acidity that leads to a long persistent finish. This is a wine of purity and character the belies the price.

Former Cloudy Bay winemaker, Kevin Judd, has delivered another great Marlborough Sauvignon Blanc with his 4th vintage of Greywacke to come to the States. The nose is lifted with notes of lemon/lime blossom, white grapefruit, melon and a hint of tomato leaf and tarragon. On the palate the wine shows good weight and texture with brisk, racy acidity that leads to a long refreshing finish. Bring on a platter of oysters on the half shell, and you're set!

This is a beautiful example of Margaret River Chardonnay. The nose offers white peach, ripe nectarine, ginger, cinnamon, nutmeg and a floral jasmine note. On the palate the wine is lush, yet has great focus with fine acidity, a creamy texture, perfect integration of oak and a long, long finish. Really fine.

"The Hut" brings aromas of plum, cherry,forest floor and dried orange peel. In the mouth the wine brings a soft, supple entry with good ripeness of fruit laced with dusty cocoa powder. There is moderate acidity with fine-grained tannins and a long finish.

De Wetshof is a South African winery that has always been a Chardonnay specialist,a d the "Limestone Hill" has long been a favorite of mine. The fruit comes from vines that are 7-21 years old with heavy clay and limestone laced soils. The wine is unoaked, bringing a purity to the fruit that is left on the lees for 4 months with weekly stirring that produces richness and a wonderful creamy texture. Notes of lemon/lime blossom mingle with peach, nectarine, pear, a touch of grapefruit and mineral accents are found in the bouquet. Good acidity supports the mid-palate weight and delivers a fine persistent finish. A great value in a interesting Chardonnay.

The Woodstock Shiraz like the Cabernet shows the winemaking skill of Ben Glaetzer whos Father Colin and Uncle John are highly respected winemaking pioneers in the Aussie wine world, so you know his "roots" run deep! The nose offers blackberry, blueberry, milk chocolate, leather and some meaty notes. Classic McLaren Vale mid-palate acidity ties it all together with fine balance and length.

From Sancerre producer Henri Bourgeois, the Petit Clos (the entry tier for Clos Henri) offers a great value for those seeking a traditional more Burgundian style of Pinot Noir. The bouquet shows notes of strawberry, cranberry, clove, forest floor and a whiff of white pepper. On the palate the strawberry component becomes riper with raspberry accents and spice that are supported by fine grained tannins. Really tasty, and yet has a serious edge to it.

This is another venture where the deft winemaking hand of Ben Glaetzer is being shown off, and for a modest sum compared to his Glaetzer wines and $100+ Amon Ra. The wine is bright and fresh with cassis, violet, dark cherry, blackberry, cedar and a hint of mint. These notes follow on the palate with good acidity, bittersweet chocolate notes and fine ripe tannins that lead to a long finish. A delicious Cabernet for a great price.

The "Muirkirk Vineyard" is a bit more muscular and shows its Bannockburn spine derived from the schist and dense clay soils there. Wild thyme and spice permeate the black raspberry and dark cherry in the nose with earth and some meaty accents. On the palate the wine already shows a layered complexity that is concentrated and yet poised with superb balance, structure and length.

The "Morrison Vineyard" brings the brighter side to the single vineyard Pinots with a lifted floral, rose petal bouquet along with plum and red fruit that dominate along with some spice notes. While elegant, there is good mid-palate weight that remains ethereal with signature purity, balance and expressive length.

As I said in the Savage Red review, Duncan Savage is making stunning Sauvignon Blanc at Cape Point Vineyards and this wine is singing! Made from a barrel fermented blend of 60% Sauvignon Blanc and 40% Semillon, the bouquet offers notes of lanolin, honeysuckle, kumquat, a hint of tangerine peel and a light nutty character. On the palate, the wine is rich yet with a fine citric acid line and mineral accents that lead to a long finish. Gorgeous stuff...Bravo!

The 2010 Ostler shows a darker edge and more body than any other Pinot in this cool, limestone laced Northern region of Otago that I have ever had. The nose is lifted with notes of violets , herbs, dark plum, black cherry and a mineral note. On the palate the wine is rich with medium to full bodied weight supported by good acidity and structure with a rewarding long finish. Yet another reason the Pinot Noirs from Otago are gaining deserved recognition.

I been visiting this property and the Ashmeads for well over a decade and before winemaker Richard Langford joined in 2003. In fact meeting Richard was an uplifting experience...literally. I was having dinner with John Duval (name drop)at the Vintner's Bar and Grill and expressively waving my hands in conversation, when I was lifted out of my seat by my forearms. Now I'm 5'8" on a good day, and Richard is about 6'6", so I remember it well, and we met the next day to barrel sample and have a more "grounded” experience. His hand has been evident over the years with better balance and integration of wood being a focal point. The 2012 Shiraz which comes from some 100+ year old material that is matured in 600lt puncheons that shows a purity of brambly dark cherry and blackberry fruit. That is coupled with some bittersweet chocolate notes and a hint of winter mint on the back end of the palate. This is a pure and fine tuned Barossa Shiraz that is sure to please.

I served this for a friend the other night, and her response was "Oh my...what a pretty wine." Across the board, the wines from Oakridge have shown great varietal character with superb balance, detail and drive. The Guerin Pinot Noir is bright and lifted, with a bouquet of dried rose petals, tar, raspberry, tart cherry, rhubarb, clove, earth and dried orange peel. On the palate, the wine is silky and supple with superb balance and a long, persistent finish.

This wine shows the beautiful character of cooler climate Shiraz. The nose offers notes of white pepper, meats, camphor, and a mix of red and black fruits with plum and boysenberry in the mix. On the palate, there is good structure with ripe fine-grained tannins and very good length.

The "Dagger" is a good name for this wine as it has good cut and gets to the point! The bouquet is bright and lifted with raspberry, ripe cherry, earth and a white pepper spice note. On the palate there is fine definition and focus with a fleshy mid-palate and juicy acidity that leads to a long persistent finish. This is a delicious Pinot from the Adelaide Hills in South Australia and great value.

Margaret River Cabernet for $20? Wow, this wine surely punches above its weight! The nose is expressive with black currant, blueberry, cassis, violets, light sage and a chocolate note. There are just enough supple silky tannins on the palate to give a more serious edge to the wine which is beautifully balanced and delivers a long finish. Bravo!

Usually you expect to find Semillon added to Sauvignon Blanc in Western Australia, but not so here. The nose offers notes of lemon-lime pith, crunchy pear and a hint of tarragon. On the palate there are more tropical accents of melon and mango with a fleshy texture. This is all supported by good acidity leading to a long finish. Drink this wine chilled, but not too cold or you'll lose complexity.

This is NOT your average Kiwi SB. First, it's not from Marlborough. Second, it's farmed organically and uses native yeast for fermentation. And third, it's 90% barrel fermented with more neutral than new oak. The bouquet opens with a flinty and leesy note along with more stone fruit character of white peach and nectarine. On the palate there is good weight, with a figgy richness and creamy texture. Good acidity keeps it juicy and long on the finish.

This is another top flight Pinot from Central Otago, and a new one in our portfolio as well. In fact, I was drinking this wine in downtown Napa five hours before the quake hit. So, it could have been the last wine I was to have drank in my glorious and wine-filled life. And that would have been just fine and without any regrets! The nose shows purity of fruit with dark plum and black cherry abundantly displayed with notes of earth and dried orange peel. On the palate, the wine is juicy, with good drive, structure and fine, supple tannins that lead to a long finish. Truly a lovely bottle of Pinot Noir.

With a very fine 2012 vintage in the Barossa, you'd expect nothing less than a superb wine from an iconic winemaker like John Duval. Well, he did not disappoint! The nose shows blue and blackberry fruits with dark plum, peppery spice, meats, damp earth and a hint of mocha. On the palate the wine offers seamless balance with supple, ripe refined tannins that are supported by juicy acidity with exceptional drive and length. Bravo John!

The wines from Te Whare Ra have been turning heads since we've brought them into our New Zealand category, and the 2013s may be the best to date.
The Pinot shows lovely dark plum, strawberry, cherry, light toasty oak, earth/clay notes, a hint of rose petal, tea bag and spice. On the palate, the wine has soft supple tannins that are balanced and harmonious with a long, persistent finish.

The TWR savvy is bright with aromas of white grapefruit, passion fruit, gooseberry and a hint of tarragon. On the palate there is good texture and vibrant acidity that lead to a snappy, zesty finish with fine length. As good as it gets in a classic Marlborough Sauvignon Blanc.

The Grey's Peak Savvy from Waipara shows a different side to this country's famous wines from Marlborough. The nose shows more citrus and a floral powdery note. On the palate the wine is richer and more round yet still has great supporting acidity and texture with a long, refreshing finish. You'll want to spend some time this summer with this baby!

The Gusbourne has a detailed fine bead and a nose that shows a nutty almond and yeasty note along with hints of honey, poached pear, brioche and dried tangerine peel. On the palate there is a lovely texture and richness from spending 3 1/2 years on the lees, that all comes together with excellent balance and length.

The 2010 “La Strada” Pinot Noir which scored 94-95 points from James Suckling, was a runaway success earlier this year with nearly 3,000 bottles sold. The 2011 though not yet rated, is a more than worthy follow up from this certified organic winery that is one of the top producers in Marlborough if not all New Zealand. The wine has a bouquet that is bright and lifted with raspberry, cherry, white pepper, clove, dried tangerine peel, and a subtle use of integrated oak. On the palate, ripe plum notes are added to the great purity of fruit which is supported by good acidity and a fine grained tannin structure that leads to a long persistent finish. While very drinkable now, you can put some away and be quite happy that you did for a modest price.

The Moonambel Cabernet has a nose that offers black cuurant, dark cherry, earth, mineral and a hint of eucalyptus and tobacco leaf. The plate has great acidity with an integrated cloak of fine ripe tannins that are in perfect harmony with a long pesistent finish.

When winemaker Rudi Bauer was looking at the site for his own winery in the Bendigo sub-region after working at Rippon in Central Otago they had to consider the question, "what if the Pinot Noir might not ripen?" So, the thought of Sparkling wine was born. Clotilde Chauvet with family ties to Champagne followed Rudi as winemaker at Rippon and was one of the original shaeholders in Quartz Reef. Workshops with Jacques Peters from Veuve Cliquot followed with visits to Champagne helped Quartz Reef to become a specialist in Sparkling wine from New Zealand. Made from a blend of 58% Pinot Noir and 42% Chardonnay the wine is still hand riddled and disgorged and aged for a minimun of two years on the lees. Pear, apple, lime and brioche abound in the aromatics with a fine bead and texture that add up to a wine of real finesse and tremendous length.